Breeding of a New Rice Variety "Gin-otome" Suitable for Sake Brewing.
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Accession number;02A0367296
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| Title;Breeding of a New Rice Variety "Gin-otome" Suitable for Sake Brewing. |
| Author;
HATAKEYAMA HITOSHI
(Iwate Agricultural Res. Center, JPN)
SUGAWARA HIROMI
(Mizusawanogyokairyofukyuse)
TAKAHASHI NOBUO
(Iwate Prefect. Gov., Dep. of Agric. Adm.)
URUSHIBARA SHOJI
(Plant Prot. Off., Iwate Prefect. Gov.)
KOWATA HISASHI
(Ichinosekinogyokairyofukyuse)
OGI YOSHIAKI
(Kujinogyokairyofukyuse)
NAKANO HIROKO
(Ninohenogyokairyofukyuse)
NAKANISHI AKIKAZU
(Ninohenogyokairyofukyuse)
UENO TSUYOSHI
(Iwate Agricultural Res. Center, JPN)
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Journal Title;Bulletin of the Iwate Agricultural Research Center
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Journal Code:G0600C
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ISSN:1346-4035
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VOL.;NO.2;PAGE.85-98(2001)
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| Figure&Table&Reference;FIG.5, TBL.23, REF.4 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;A new rice variety "Gin otome", suitable for sake brewing, was developed from a cross between "Akita-Sake 44" and "Tohoku 141 (named "Kokoromachi")" at the ex-Iwate Agricultural Experiment Station (the current Iwate Agricultural Research Center) in 1990. This variety was developed with intent of breeding an early-maturing variety for sake brewing. Breeding was conducted using the "bulk method" in its early generations. After individual selection in F4, line selections, performance test and tests of specific character were conducted. After line selections of F5, evaluation of the suitability for sake brewing was conducted by Iwate Industrial Research Institute. As the results, "Iwate-Sake 52" was selected from the F7 lines. In F8, the test brewing was conducted by Iwate Sake Brewing Association. "Iwate-Sake 52" was released in Iwate prefecture as a recommended variety suitable for sake brewing and named "Gin-otome" in 2000. The major characteristics of "Gin-otome" are as follows. (1) It belongs to the early maturing group, and its date of heading and maturity are same as or slightly earlier than that of "Takaneminori". (2) It is partial panicle plant type. Its culm is shorter and panicle number is fewer than "Takaneminori". (3) The lodging resistance is slightly inferior to Takaneminori", superior to "Miyamanishiki". (4) It seems to have true resistance genes of Pia, i. The field resistance for leaf and panicle blast is both higher than "Miyamanishiki". (5) It has moderate tolerance to sterility caused by low temperature before heading. (6) The yielding ability is less than "Takaneminori". (7)The quality of grain is slightly lower than "Miyamanisiki". (8) The wight of 1000 grains is heavier than "Miyamanishiki". (9) The suitability for sake brewing of "Gin-otome" is equal to "Miyamanishiki" judging from the results of examination that was conducted by Iwate Industrial Research Institute and Iwate Sake Brewing Association. (author abst.) |
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